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Beef Stock

4 cups beef broth
12 cups water
1 cup chopped onion
1 cup sliced carrot
1 cup sliced celery
1 bay leaf
1/2 teaspoon thyme
4 peppercorns
1 tablespoon dried parsley

1. Heat beef broth and bring to a boil. Gently boil for 2 minutes, then drain. Add water, chopped onions, sliced carrots, sliced celery, bay leaf, thyme, peppercorns, and parsley. Bring to a boil, reduce heat, and simmer for 4 hours, skimming the surface often. Strain the stock and discard the solids.

Makes 12 servings.